The vinegars we produce here at CRISMONA are made only from wines with the Montilla-Moriles area Designation of Origin.

With the two exceptions of Solera Fundación - a vinegar obtained from natural acidification processes and dating from the year 1904 - and most of the "Solera Vieja la Valeriana" vinegars from the casks of Solera Fundación (some of the butts conserved in the vinegar cellars are over 60 years old), the following procedure is used to convert the wines into vinegar. Firstly they are stabilised, and acidified by inoculation with pure cultures of "acetobacter" bacteria, until the perfect degree of acidification is reached. The vinegar obtained then undergoes an ageing process in American oak casks previously seasoned with aged wines. These casks are stored in cellars with the ideal temperature and humidity conditions for vinegar-making. This vinegar is named Solera base.

The wines selected for producing vinegar are healthy wines which have previously undergone a process of biological ageing or oxidative ageing in American oak casks.

Only wines free from microbial contamination and with a pure, clean smell and taste go to make our vinegars. The main wine types used are:

- Fino (Fine dry sherry)
- Oloroso (sweet, aromatic sherry)
- Pedro Ximenez (sweet raisin wine)

When the above production process is complete, the vinegars are stored in casks and checked periodically for the presence of microorganisms, to ensure that their organoleptic properties are intact and to avoid contamination.

Before the vinegars are bottled, the analytical parameters are checked and the reference samples are periodically inspected for each batch.

Our vinegars are present in all five continents and over the last few years our company has had exceptional projection abroad.

These vinegars are mainly destined to the fine catering sector and restaurants. They are highly appreciated by top chefs.